Hasselback Eggplant Parmesan

Hasselback Eggplant Parmesan

3 Reviews
From: EatingWell.com, May 2017

The coolest way to make classic eggplant parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every ¼ inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup prepared low-sodium marinara sauce
  • 4 small eggplants (about 6 inches long; 1¾ pounds total)
  • 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
  • 4 ounces fresh mozzarella, thinly sliced into 12 pieces
  • ¼ cup prepared pesto
  • ½ cup whole-wheat panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh basil


  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Spread sauce in a 9-by-13-inch broiler-safe baking dish. Make crosswise cuts every ¼ inch along each eggplant, slicing almost to the bottom but not all the way through. Carefully transfer the eggplants to the baking dish. Gently fan them to open the cuts wider. Drizzle 2 tablespoons oil over the eggplants. Fill the cuts alternately with mozzarella and pesto (some cuts may not be filled). Cover with foil.
  3. Bake until the eggplants are very tender, 45 to 55 minutes.
  4. Combine panko, Parmesan and the remaining 2 teaspoons oil in a small bowl. Remove the foil and sprinkle the eggplants with the breadcrumb mixture.
  5. Increase the oven temperature to broil. Broil the eggplants on the center rack until the topping is golden brown, 2 to 4 minutes. Top with basil. Serve with the sauce.

Nutrition information

  • Serving size: 1 eggplant & ¼ cup sauce
  • Per serving: 349 calories; 23 g fat(7 g sat); 7 g fiber; 24 g carbohydrates; 14 g protein; 47 mcg folate; 25 mg cholesterol; 9 g sugars; 0 g added sugars; 486 IU vitamin A; 8 mg vitamin C; 382 mg calcium; 2 mg iron; 405 mg sodium; 530 mg potassium
  • Nutrition Bonus: Calcium (38% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 3 vegetable, 1 medium-fat protein, ½ starch

Reviews 3

June 13, 2019
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This was the best, easiest and healthiest eggplant parm I've ever tasted. I either use my own marinara sauce or store bought Rao's. YUMMY!
October 27, 2017
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By: Paula Schlotterbeck
This looks delicious, and I hope to try it and rate it soon (it won't let me post without a star rating so I am putting down a 3 for now)... I just wanted to mention that if you're going to tag a recipe gluten free but include ½ cup whole-wheat panko breadcrumbs you should really list an alternate ingredient/option. I'm a Celiac, so I watch gluten-y ingredients carefully, but others might miss it and become ill.
May 08, 2017
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By: Lisa Valente
This recipe is delicious. It's a really fun take on eggplant parm and healthier than deep frying the eggplant and dousing it with breadcrumbs.
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